Frequently asked questions

Extending the shelf life of the product is preventing the multiplication of microorganisms that need oxygen to live, the main cause of food spoilage.
Therefore, when we talk about shelf life, we refer to the time a product is suitable for consumption after processing.

1. It prolongs the shelf life of the food.
2. It prevents weight loss due to loss of fat or liquids.
3. It prevents moisture or loss of it (very important in baked goods and pasta).
4. It avoids post-processing contamination.
5. It prevents "freezer burn".
6. It allows subsequent vacuum cooking.

- Avoiding frequent replacements of the product, as its durability is significantly increased.
- Reducing the number of returns due to poor product condition.
- Keeping the product safe in case of a possible break in the cold chain.
- Avoiding contamination of odors and flavors between different foods in cold storage.
- Improving working times. Portioning can be done in advance, and the preparation of the dishes can be completed quickly, serving them as if they were freshly made.

It is vacuum packaging WITHOUT gas flushing or full vacuum. Oxygen, which is one of the main factors for multiplication of microorganisms, is removed. Controlled atmosphere fights against the multiplication or proliferation of those microorganisms that need oxygen to live.

MAP is based on altering the composition of the atmosphere in contact with the food at the time of packaging, replacing the air by a strictly controlled gaseous mixture specially designed for each type of food, and maintaining these conditions with gas-tight packaging (NEOVAC bags). This makes it possible to better control chemical, enzymatic and microbial reactions, reducing deterioration and spoilage due to bacterial growth during storage.
 
MAP consists of a carefully balanced mix of three gases: oxygen, nitrogen and carbon dioxide (usually, each MAP product requires a different gas formulation). The final condition of the product is influenced by factors such as the packaging material permeability, the evolution/gas absorption of the packed food, and the quality of the seal used.

When using a vacuum packaging machine, the following should be considered:
* Packing temperature.
* The bag used.
* The machine programming:

• Load the food in the corresponding bag, which should have the appropriate size.
• Ensure to leave enough free space inside the bag for the sealing.
• Place the bag in the packaging machine, program it, and operate it by lowering the lid.

When using a vacuum packaging machine, the following should be considered:
* Packing temperature.
* The bag used.
* The machine programming:

• Load the food in the corresponding bag, which should have the appropriate size.
• Ensure to leave enough free space inside the bag for the sealing.
• Place the bag in the packaging machine, program it, and operate it by lowering the lid.

1. Pack only fresh products (fish 1 day, meat maximum 3 days), otherwise, the deterioration process has already begun, and preventing the growth of aerobic spoilage microorganisms will not be possible.

2. Pack products as quickly as possible and with minimum handling.

3. Work in refrigerated or air-conditioned places (working areas not exceeding 18°C).

4. Work in premises that are sanitized and prepared for this type of process.

5. Have qualified and specifically trained personnel who strictly comply with the safety and hygiene measures.

6. Keep the food in cold storage at a temperature below 3° C and without significant fluctuations.

7. Do not exceed a shelf life of 6-21 days for fresh products or 6 months for frozen products.

When foods are vacuum packed, neither their chemical properties nor their organoleptic qualities (color, aroma, flavor) are altered, except meat, whose color is altered when packaged in this way. For this reason, it is sometimes mistaken for spoiled meat. When meat is vacuum-packed, it acquires a purple color, but its appearance is only due to the absence of oxygen. When the package is opened, and the meat is again exposed to oxygen, it returns to its original bright red color.
Conversely, the color of spoiled meat is actually a dull brown color due to oxidation (aging) from being exposed to air for a long time.

Fish packaged in this way remains in good condition for a longer period of time, since the risk of bacterial proliferation is reduced by extracting all the air.  This type of packaging is widely used to preserve smoked fish.

Certain considerations must be taken into account. There are foods that continue to undergo the processes of maturation or respiration (breathing) after having been removed from their natural environment. In this case, a full vacuum is not possible, because the food properties are damaged, and gas flushing should be used.

When packaging liquids, once all the air inside the bag has been extracted, it will be the liquid itself that will be absorbed by the packaging machine. For this reason, it is important to keep a close eye in case it is necessary to stop the vacuum process. In fact, when the liquid tends to come out, it is because there is no longer air inside the bag.
 
Process:
1. Always pack the liquid as cold as possible to prevent additional vapors inside the bag. To avoid the pulling out of liquid at the start, cold packaging makes it more difficult to remove liquid than hot packaging (a hot liquid has a lower density than a cold one).
2. When loading the liquid into the bag, try not to spoil either the inside or the outside, especially the part of the bag that is to be sealed.
3. It is advisable to pack liquids with the help of some kind of bag holder.
4. Pack in a bag large enough to prevent liquid from overflowing when under vacuum. As the chamber reaches the full vacuum, the liquid begins to make bubbles (similar to the boiling of milk).
5. Lay the bag at an angle to the sealing bar, either with the tray tilted or by removing the boards in the lower part of the chamber.

The shelf life depends on different factors. Although it is often said that vacuum packaging preserves three times longer than refrigeration, the characteristics of each food and its context must always be taken into account.
Foods that are extremely fresh will last much longer than foods that are already deteriorating. Vacuum packaging does not reverse the spoilage process; it can only slow it down. The table below can be used as a general guide.

It is a culinary technique with which food, whose atmosphere has been modified (vacuum with or without gas flushing), is cooked in an airtight bag, in its own juice, to maintain its textures, flavors and aromas. Cooking time is usually increased because of the low temperatures employed. This cooking technique achieves results impossible to obtain through the traditional method.
 
Vacuum cooking can be divided into two groups:
 
INDIRECT COOKING: (more widespread among professionals in the sector), suitable for harder products and with sanitization results that allow food preservation.
 
DIRECT COOKING: perfect for delicate products that require extremely low temperatures, shorter cooking times, and intended for immediate consumption.

It stands out for various benefits, including:

• The ability to prevent the proliferation of bacteria.
• It prevents enzymatic and oxidative alterations (blackening, taste modifications and alterations, etc.).
• Due to the precisely regulated water bath, the center of the product reaches the exact cooking point.
• It can be used with pre-cooking or double cooking.
• Improves the results of traditional cooking and gets advantage of both techniques.
• The food has a longer storage time without expiring and its texture, presentation, taste and aroma are perfectly maintained.